Kodukkapuli Rasam, Kodukkapalli Charu, How to make Konakka Rasam

I came across these dry, twisted pods at the Indian store this summer. I picked them up — because I knew my dad and my husband liked them.
I tasted these pods for the first time while sitting under a tree on a beach in Hawaii. I remember picking one up out of curiosity, and my husband smiled and said, “That’s Kodukkapalli.”


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I had never tasted it before — tangy, a little sticky, and so unique.

That moment brought back an old memory… My dad used to really love these pods. I hadn’t connected the dots until that day. And that’s what made me want to cook with it — not just for the taste, but for the people I love who grew up with it

I started asking a few elders how they were used or than relishing a s snacks and one of the first things they told me was, “Make rasam with it.”

So I did.

The pulp from these pods has a mild, earthy tang — different from tamarind but just as comforting. With a bit of crushed garlic, cumin, pepper, and a simple tempering, the rasam came together beautifully.

It’s not the kind you’ll find in restaurants or recipe books, but the kind that quietly fills the house with warmth.

A rasam that feels like it’s part of the family — not just something to eat.

A Note from My Revival Series

If you’ve already tried the pachadi, you’ll love this rasam — and together, they form a little mini-thali from the past.

I recently shared a sweet pachadi made from Kodukkapuli, simmered gently with jaggery and warm spices — and to my surprise, many of you messaged saying it reminded you of your paati’s cooking.

That gave me the nudge to try this rasam too — a savoury, comforting side to go along with that pachadi.

Both are simple. Both are forgotten. And both come from the same wild pod that most of us now walk past without noticing.

A Bit of Kodukkapuli History

It was simple food — not from a store shelf, but from a tree in your own backyard.

Kodukkapuli, also called kodukkapalli in Telugu, is a wild pod that grows on thorny trees found across South India — especially in dry, red soil regions.

The name comes from the Tamil word “kodukka” meaning “to give” and “puli” meaning sour fruit or tamarind. It literally means “the pod that gives” — and true to its name, it was once freely foraged and shared.

In older days, people used it in place of tamarind to make rasam, pachadi, thokku, and even rice mixes. It was especially handy during off-seasons, or in homes where tamarind wasn’t available.

Though it’s rarely found in today’s kitchens, elders still remember chewing the raw green pods or making quick rasam with it when someone had a cold or upset stomach.

Ingredient Role Table for Kodukkapalli Charu/ Kodukkapuli Rasam

Pro Tips to make tasty Konakka/ Kodukappali Charu

• Use green or semi-ripe pods for rasam — ripe red ones are better for sweet thokku or pachadi.
• Don’t overboil the rasam — simmer just enough for the garlic to soften and flavours to come together.
• Crush, don’t powder the cumin and pepper — this keeps the rasam light and aromatic.
• Use gingelly oil for traditional flavour, but ghee makes it extra comforting if serving as a soup.
• If the pulp turns brown, it’s either overextracted or too ripe — strain gently and use immediately after pulping.
• Add a torn gundu milagai to the tempering for rustic colour and smoky warmth.

Serving Suggestions Seema Chinthakaya/ Kodukkapalli Charu

• Serve as a hot drink on cold evenings or when feeling under the weather.
• Poured over hot rice with a spoon of ghee and side of paruppu usili or appalam.
• Add a side of poriyal (like keerai or beetroot) to make it part of a healing mini-thali.

FAQ- Kodukkapalli/ Konakka Rasam

Sambar Varieties